Quinoa, tenderstem broccoli and almonds

Serves 2 Prep Time 10 Mins Cooking Time 20 Mins
If you haven’t yet familiarised yourself with quinoa, it’s a lovely mild seed that is a great source of protein. Now grown in Britain, it can be used to bulk out meals or put centre stage to increase the protein content of vegan and vegetarian dishes. Unlike rice or couscous, which can both be high in carbohydrates and not much else, quinoa packs a nutritional punch whilst being filling and providing a neutral base for most dishes. Like rice, it doesn’t taste of much, requiring the addition of spices and other flavours to give it oomp. Luckily it can be made delicious with this combination of cyder vinegar with honey, spring onions, garlic and chilli. This dish is akin to a fried rice but with way more flavour and tonnes of nutrients.